Raspberry Pistachio Scones with Lemon Glaze
Raspberry pistachio scones with lemon glaze. Flaky and buttery cream scones filled with fresh raspberries and pistachios, and drizzled with a simple lemon glaze!
A new recipe! I know you guys have been waiting for this moment for several weeks now, and I truly want to thank you for your patience. Our kitchen is organized. We have unpacked all of our boxes (although we are still living without a bedroom dresser, so that part is not enjoyable) and our new apartment really does feel like home.
For whatever reason, I decided to make you guys scones. Cream-based, butter flecked, glaze drizzled, raspberry and pistachio studded scones.
It seemed only right.
I’ve definitely come to have a little bit of a thing for scones this year. It started with these brown butter scones followed by these carrot cake scones.
Before that, I honestly didn’t make scones all that often. Which is odd because, as strange as it sounds, I kind of grew up eating scones? Obviously, it wasn’t my staple diet or anything (um, not recommended), but I’ve eaten a lot of scones in my day.
As some of you know (or may remember), my dad is British and practically every summer growing up, my family and I would travel to Cornwall, England to visit my grandmother, whom we affectionally call GrannyBird (you know, because she would ‘fly’ over the ocean to visit us!). Before she retired, my grandmother ran a very successful bed and breakfast for years and years, and did a lot of the cooking herself.
Like most English people, she takes tea time very, very seriously. So, as you can imagine, our summer afternoons would often consist of cakes, cookies, endless pots of tea, and, of course, scones. Lots and lots of scones. It wasn’t half bad.
Cornwall is famous for their cream scones, and they must always (always!) be accompanied by traditional clotted cream (yes, it is as unhealthy as the name suggests) and jam. Oh, and you must always put the jam on first. Never the other way around. I didn’t make up these rules. It’s serious stuff.
Anyway, the point of all of this is that I’ve learned a few things from my scone-eating, and now scone-making days:
1) Cream scones totally beat buttermilk scones.
2) Always use extra cold butter and chilled heavy cream for maximum flakiness. When in doubt, stick your cubed butter (and cream, if necessary) in the freezer for a few minutes just to be sure.
3) Never ever (ever!) overwork your scone dough. If they look a little scraggily going into the oven, don’t worry. Everyone prefers an ugly, flaky scone over a dense, tough scone.
4) Don’t allow scones to rest on a hot baking sheet. It creates steam and makes the bottom of your scones soggy. Grab a cooling rack and immediately transfer them to it.
5) Once you get the hang of it, scones are quite possibly one of the best baked goods to make (especially if you’re in a rush) because they take almost no time at all prepare, require no resting time, and if you have a good base recipe, the possibilities are pretty endless.
Today’s scones are loaded with fresh raspberries and pistachios. As a word of warning, be prepared for some of the raspberries to get crushed as you press together the scone dough. As a result, you’ll need to generously flour your hands and countertop to avoid stickiness.
Then I went ahead and topped them with a lemon powdered sugar glaze, and ground up some extra pistachios for a bit of color and spunk! They may not be traditional, but they sure are tasty.
Raspberry Pistachio Scones with Lemon Glaze
- 2 cups (240 g) unbleached all-purpose flour plus more for dusting
- 2 tablespoons (24 g) granulated sugar
- 1 tablespoon (14 g) baking powder
- ½ teaspoon Diamond Crystal kosher salt
- ⅓ cup (35 g) pistachios
- 8 tablespoons (4 oz; 115 g) cold unsalted butter cut into ½-inch cubes
- 1 cup (240 mL) chilled heavy cream plus 2 tablespoons (30 mL) more for brushing
- 4 ounces fresh or frozen raspberries
- 1 tablespoon demerara or turbinado sugar
- 2 tablespoons (20 g) whole pistachios finely ground for decorating
- ¾ cup (90 g) powdered sugar sifted
- 1 tablespoon (15 mL) fresh lemon juice
- 1 teaspoon heavy cream
- Preheat the oven to 425°F (220°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside.
- Prepare Scones: In a large food processor, fitted with a blade attachment, combine the flour, sugar, baking powder, and salt. Pulse several times until all of the ingredients are evenly incorporated. Add the whole pistachios and cold and cubed unsalted butter and pulse 10 times, or until the butter is no smaller than the size of a pea. Transfer mixture to a large mixing bowl.
- Create a well in the center of the ingredients, and pour in 1 cup (240 mL) cold heavy cream. Using a fork, stir the cream into the dry ingredients. As the dough starts to come together, gently add the raspberries. Scrape the scone dough onto a clean, well-floured counter-top. Press the dough together gently for 5 to 10 seconds, avoid over-working. Don’t worry if some of the raspberries get crushed, sprinkle with more flour if the dough gets too sticky or difficult to handle. Pat the dough into an 8-inch diameter disc, roughly 1-inch thick.
- Using a sharp, large knife, cut the dough into six wedges. Transfer the scone wedges onto the lined sheet pan, setting them apart by several inches. Chill the scones in the freezer for 10 to 15 minutes. Using a pastry brush, brush the tops of the scones with heavy cream. Sprinkle the scones generously with demerara or turbinado sugar and bake for 18 to 20 minutes or until golden brown. Immediately transfer the scones to a cooling rack to cool before glazing.
- Prepare Glaze and Topping: In a small food processor, process 2 tablespoons of whole pistachios until they are finely ground (or alternatively, finely chop with a knife). Set aside. In a small bowl, whisk together the powdered sugar, lemon juice, and cream. It should be thick, but able to be drizzled from the end of a spoon. If the glaze is too thick, add more lemon juice or cream to thin it out. If the glaze is too thin, add a tablespoon of sifted powdered sugar at a time until it reaches the appropriate consistency.
- Once the scones have cooled, use a spoon and drizzle the tops of the cooled scones with the glaze. Immediately sprinkle with ground pistachios and allow to the glaze to set before serving.°
Tips for Success:
- Scones are best served the day of baking. If you plan on preparing the scones a day or two in advance, do not glaze the scones.
- Reheat unglazed scones by setting them on a lined sheet pan and placing them in a 350°F (176°C) for 10 to 15 minutes. Set on a rack, allow to cool, and glaze just before serving.
51 Comments on “Raspberry Pistachio Scones with Lemon Glaze”
Hello there! I want to make these but I’m afraid to just try substituting out the flour for gf flour, have you tried any substitutes? Sorry if someone has asked allready, you have alot of comments on your scones I didn’t read all of them?
If you were to do this, I would recommend using a 1:1 substitute like Cup4Cup or Bob’s Red Mill. I haven’t personally done this, so can’t give specific tips, but I imagine those subs would work well (obviously results will be different!).
I’m confused on the amount of butter. The recipe says 8 tablespoons or 1 stick but then it also has 230g listed behind it. According to the nutrition label on my sticks of butter 1 tbsp is 14g so 8 tbsp or 1 stick would be 112g. So it is one stick of butter or is it the 230g which would be more like 2 sticks? Thank you.
Hi Sarah! Thank you so much for bringing this to my attention. I’ve been slowly adding metrics to older recipes (as this one is several years old) and this was a typo that was completely missed/not intended. I really appreciate you letting me know, and I have fixed the recipe – as you’re right – 1 stick/8 tablespoons butter is 115 grams.
Appreciate your comment so that I could quickly fix this!
Thank you, can’t wait to make them!
Thank you for sharing this recipe! I made these the other day and didn’t have raspberries but did have dried cranberries, which subbed into this recipe beautifully. The lemon glaze was the perfect touch to finish these off. Needless to say, today is a snow day and I’ve found myself wanting to make them again..
Wow! Major heart eyes. Just came across this recipe and it looks perfectly festive for Christmas! 🙂
Lovely recipe here and can’t wait to try it out. Oh and your rules for only putting jam on scone first is only the corning rules if you traveled just east of Cornwall into Devon the rule flips and it’s clotted cream first and then the jam dolloped on. There’s been many scone etiquette debates in my family over time as my dad’s from Devon but my step mums from Stafford and she goes by the Cornwall rules lol.
Congratulations!! How exciting 😀
These scones look GORGEOUS, great recipe!
Wow what gorgeous scones! Reminds me of the scones I’d get at Whole Foods on cold afternoons, they were always so sweet and buttery… but these look even better!
Thanks June! So happy to hear that you like them!
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Scones are definitely the baked good I make least, but end up loving the most when I do. They are SO underrated, I think because so many places make them so badly. This flavor combo is out of this world!
Yes, WHY!?! I don’t understand why there are so many bad scones in the world, haha!
Oh my goodness these look so delicious! I love raspberries so this is just right up my alley!
I love “Granny Bird” for a long distance grandmother! So sweet! I may steal it, though “Nana Bird” doesn’t have quite the same ring to it.
Also, I live for cream scones! They are definitely at the top of the scone heirarchy.
YES! Go ahead 🙂 I love the idea of other people having GrannyBirds! And thanks for the scone love!!!
Look at those layers! What a perfect flavor combination!
Yeah for having an organized scones! These scones look so flaky and tender! Beautiful color too!
Your dad is British?! Ok. Did not know that. I’m slightly ‘obsessed’ with the Brits. I love everything about them including their accents, haha – does your dad still have one? These scones are gorgeous! I love the pink and green throughout the photos!
YEAH! Haha! He has a slight accent (less noticeable to me of course, but noticeable by most people!). Thanks Julie!
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These are the prettiest scones ever!! So fun and all the butter and raspberry flavors are killing me, must make!!
So happy the new place is feeling like home, congrats!
Thanks so much Tieghan!
I know how crazy it is to move into a place. I did that in December. It took us weeks to get everything in place These scones are absolutely gorgeous! They sound like the perfect comfort food for a new home. I gotta try making these asap!
For whatever reason, we actually unpacked really quickly! It helped that we got rid of a lot of stuff with the move 😉 Thanks so much for the scone love!
These are so so beautiful. The vibrant colors, the amazing flavors, all point to a delicious dessert. Well done!
Thank you so much Oana!
These scones sound so delicious! Why have I never had raspberry and pistachio together before?
I don’t know why I haven’t made more desserts combining the two either! They work really well together! 🙂
Boy these are looking crazy good! I love that third photo, I and wishing I could reach into the screen and snack on it with my espresso! Beautiful.
On another note, aren’t safaris and travelling throughout Africa amazing. Quite a different world perspective, right? I’ve been through Zimbabwe (had to bunji jump Victoria Fass Bridge), Zambia and South Africa myself, such beauty. I haven’t been to a zoo since, just couldn’t.
Congrats again on all the new things happening in your life!
Thank you so much Kevin! Our safari in Africa was amazing!!! Also, I can’t believe you did the bunji jump off the bridge. We watched several people do that from the Victoria Falls path and it terrified me! Did you also hear about the pool that people sit in near the edge of the waterfall? Craziness. I have a feeling I won’t be able to go to a zoo anytime soon either 🙁 Just an entirely different world. Thank you so much for the kind words.
Gah these are gorgeous. LOVE the pop of green from the ground pistachios on top, so pretty!
Thanks Lindsay!! 🙂
I seriously cannot get over how gorgeous these are!! I only got introduced to scones recently, about 2 years ago when i moved to Australia, and i instantly fell in love. Made some for the first time a couple of months ago and was so surprised how simple they are to make! This is definitely next on my scones-to-make list!
Yes! They really are easy to make. The hardest part is pressing the dough together without overworking it, but once you get the hang of it, the entire process goes very quickly.
Ummmm how did I not know that your Dad is British?? What? Does he have an accent and all? I wish I grew up having traditional high tea, it’s one of my favorite fancy pants things to do as an adult! P.S. Scones are beautiful!
YES! Haha! I think I’ve only mentioned it in like two posts. He definitely has a slight accent (other people definitely notice it, I don’t really), but its not nearly as strong as other British people since he’s been in the states since he was in his early 20’s. Thanks Nicole!
Holy smokes, this is such a fabulous flavour!! I love raspberry and lemon together and adding pistachios just makes this recipe soooo much better!
Yay for pistachios!
STOP IT!!! Dude, I am so making these. I am a sucker for some delicious, buttery scones!
Haha! Yay! Let me know if you do.
I had a Grannybird, too! I thought I was the only one. I can’t wait to make these; lemon and raspberry is my all time favorite flavor combo.
OH MY GOSH!!! Wait, I need to know more! I was pretty sure I was the only one who had a Grannybird too!!!!
I’ve been a scone fanatic since my grandma first took me to a fancy tea room as a teen. These look fabulous! I’ve only made my own at home a few times, but they did turn out great. You’ve inspired me to give them a go again!
Yes! I love them because they really need minimal ingredients and they come together so quickly! Thanks Meg! Hope you and the little one are doing well! 🙂
Scones are an excellent peace offering! And I feel you girl. I moved last month and my clothes are STILL on the floor of my bedroom. Sometimes I suck at being an adult. 🙂
HA! Glad you approve! 🙂 Ugh, moving does suck and being an adult ALSO sucks sometimes. Our dresser was supposed to arrive this week and yeah, that hasn’t happened.
These are really beautiful! I am so glad you live in Chicago so I can con you into making stuff for me!
Haha!!! Yes! This relationship goes both ways! 🙂